I'm making a WASC cake tonight that will be one tier, two layers, each layer torted. For fillings, I'm going to alternate between Stonewall Kitchen's lemon curd filling and raspberry filling (the sleeve filling).
Do I need to put a thin layer of buttercream on the cake before I put the layer of filling on? I guess I'm trying to determine if the filling should be sandwiched between a two thin layers of buttercream to avoid having it just soak into the cake.
Any insignt would be helpful.
Also, has anyone ever tried WASC with alternating lemon and raspberry filling layers? I havent, but I think it sounds delish. IF you've tried the combo, how was it?
I have started doing that....putting a thin layer of buttercream on the cake side underneath fillings. I'm not sure whether it really matters, but it makes me feel better
I haven't done that exact combination but I've done a lemon WASC with raspberry filling and it was wonderful!
I started putting a thin layer of buttercream underneath my fruit fillings becuase the filling would just soak into the cake and I didn't want that.